Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Croustade De 'pain Garnie D'une Escalope De Levrauts Au Sang
Ingredients
Directions
Prepare the bread
Use a day or two old loaf of French bread.
Cut it into a vase shape.
Heat clarified butter or lard in a stewpan and fry the bread until light brown.
Drain and set aside.
Remove the crumb from the inside of the bread.
Line it with a thin layer of quenelle of game.
Cook the leverets and bake
Place the bread in the oven until the filling is firm to prevent sauce from escaping.
In a large sauté pan, melt clarified butter and add the fillets of leverets.
Season with salt.
Cover with more clarified butter.
Cook over moderate heat until the fillets are firm.
Drain the butter before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- French bread
- Forms the crisp, hollow case that holds the filling.
- Clarified butter
- Fries the bread to a golden crust and cooks the fillets gently in fat.
- Leverets
- Provide the main meat, cooked until firm in butter.
- Quenelle of game (in the method)
- Forms a thin lining that sets in the oven and holds the sauce inside the loaf.
The step that matters
Baking the lined loaf until the filling is firm. If the lining has not set, the sauce can seep through the crumb and escape. Firming the filling in the oven gives it structure so it holds its shape when filled and served.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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